Indulge in these delightful spiced chai coconut tartlets that offer an exotic twist on traditional desserts. The creamy coconut filling infused with chai spices is perfectly complemented by a rich cardamom chocolate drizzle. These tartlets are not only visually stunning but also packed with flavor!

Ingredients

For the Tartlet Crust:

  • 1 cup almond flour
  • 1/4 cup coconut oil, melted
  • 2 tablespoons maple syrup
  • 1/4 teaspoon sea salt

For the Chai Coconut Filling:

  • 1 can (13.5 oz) full-fat coconut milk
  • 1/4 cup maple syrup
  • 2 teaspoons chai spice blend (or a mix of cinnamon, ginger, cardamom, and cloves)
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract

For the Cardamom Chocolate Drizzle:

  • 1/2 cup dark chocolate chips (dairy-free)
  • 1/4 teaspoon ground cardamom
  • 1 teaspoon coconut oil

Instructions

Begin by preheating your oven to 350°F (175°C). Grease a muffin tin or tartlet molds with a little coconut oil.

In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, and sea salt. Mix until a dough forms. Press the dough into the bottom and up the sides of your tartlet molds, ensuring an even layer. Bake for 10-12 minutes, or until lightly golden. Allow the crusts to cool completely in the molds.

While the crusts are baking, prepare the chai coconut filling. In a saucepan, combine the coconut milk, maple syrup, chai spice blend, and cornstarch. Whisk until smooth and heat over medium heat, stirring constantly until the mixture thickens, about 5-7 minutes. Remove from heat and stir in vanilla extract. Let it cool slightly.

Once the tartlet crusts are cool, carefully fill each crust with the chai coconut filling, smoothing it out with a spatula. Place the filled tartlets in the fridge to set for at least 30 minutes.

For the cardamom chocolate drizzle, melt the dark chocolate chips and coconut oil together in a microwave or using a double boiler, stirring until smooth. Mix in the ground cardamom. Allow it to cool slightly to thicken.

Once the tartlets have set, remove them from the molds. Drizzle the cardamom chocolate over the top of each tartlet in a decorative pattern. You can also sprinkle a pinch of extra chai spice on top for garnish.

Serve your spiced chai coconut tartlets chilled or at room temperature. Enjoy the burst of flavors in every bite!